No. 795 — English-Style Beef
English historical translation of Molokhovets recipe No. 795 from the 1901 Russian cookbook, retaining original methods and measures.
Beat a tender piece of beef from the edge or fillet well and soak it for several days in equal parts vinegar and water with spices No. 3575.
Remove the beef and make several slits with a knife. Stuff them with beef fat crushed with salt, pepper and cloves, then roast on a tray, basting with its own juices.
Fry ½ spoonful of flour in ½ spoonful of butter and thin with broth. Add two spoonfuls of capers, ½ spoonful of porcini or truffle powder, ½–1 glass of table wine and several seedless lemon slices. Stir over heat.
Skim off the fat, dilute with the juices in which the beef roasted, bring to the boil and pour over the meat.
To provide
3–4 Russian pounds of tender beef Vinegar with spices No. 3575 ½ Russian pound of beef fat 4–5 cloves 4 black peppercorns and 6 allspice berries | ½ spoonful of flour and 2 spoonfuls of capers ½ spoonful of mushroom powder, Part II No. 3939 ½–1 glass of wine and ½ lemon ½ spoonful of butter |